Cover and marinate, in refrigerator, a minimum of 10 hours but no more than 20 hours. (Marinat­ing longer than 24 hours may result in a mushy texture.) Turn the beef several times to ensure even exposure to the marinade.

Thread beef and vegetables on five 15-inch metal or bamboo skewers (if using bamboo, soak skew­ers in cold water for 30 minutes). Brush each kebab with marinade then discard remaining marinade.